Lamb Stew with Spring Vegetables

Ingredients

• 2 ½ cups beef stock or broth
• 3 pounds boneless lamb shoulder, trimmed of excess fat
• ½ pound baby zucchini
• 1 ½ cups dry white wine
• 1 teaspoon salt
• 4 garlic cloves
• ¼ teaspoon black pepper
• + 14 more ingredients
• • 10 ounces pearl onions
  • ½ pound baby turnips
  • ½ pound baby carrots
  • ½ pound sugar snap peas
  • 2 tablespoons unsalted butter
  • cheesecloth
  • 3 tablespoons all-purpose flour
  • 6 fresh parsley sprigs
  • 2 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 2 Turkish bay leavesor 1 California bay leaf
  • 6 whole black peppercorns
  • 3 tablespoons olive oil
  • 1 large onion

Preheat oven to 325°F. Wrap herb sprigs, bay leaves, and peppercorns in a square of cheesecloth and tie into a bundle to make a bouquet garni. Pat lamb dry, then cut into 1 1/2-inch pieces and season with salt and pepper. Heat 2 tablespoons oil in a 6- to 7-quart wide heavy pot over moderately hi...

View full recipe at Epicurious